Scalloped potatoes Savoyarde from The Way To Cook by Julia Child

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Notes about this recipe

  • clcorbi on December 10, 2016

    Made for book club--this was an easy dish to assemble ahead of time which was a plus! I caramelized the onions, sliced the potatoes, and assembled the layers two days out. Then the day before, I added the stock and baked the potatoes. At book club I simply reheated and they were perfect and maintained their crisp top layer. I used cheddar cheese rather than swiss, and instead of mixing dried herbs in with the stock, I sautéed fresh sage and rosemary with the potatoes as they caramelized. The result was delicious, just simple, perfect comfort food. I came home with a little less than a serving left so I know they were a hit!

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